In a large pot, put the potatoes with their skin to boil starting from cold water, cook until tender. Avoid sticking a fork through the potatoes too often as this will result in water-clogged potatoes that are not suitable for gnocchi-shaping
When tender, drain the potatoes, let them cool just enough that you can handle them with your hands, and then peel them.
With a potato ricer, mash the peeled potatoes on to a work surface or in a large bowl while they remain warm.
Add flour and salt and knead the into a smooth dough, strive for as little manipulation as possible.
Stop adding flour when the dough is homogenous and soft, depending on the water-content of your potatoes, you might need to add extra flour.
Spread a thin layer of flour on your work surface and start rolling the dough into long, thin rolls.
As you work with the dough, repeatedly distribute a small amount of flour to your hands and your work surface to ensure easy handling of the gnocchi
Cut the roll into little 2cm/¾ inch pieces and roll each piece on the "gnocchi board" or shape the pieces with the inside of a fork.
Set the gnocchi on to a flat surface making sure they don’t touch.